with smoked gouda and pepper jack cheeses, sweet peppers, onion, tomato and cilantro.
This is an after-workout kinda breakfast, when your muscles have worked hard and you need some good protein. It’s ready in just a few minutes, too, so you don’t have to make your body wait too long for good food.
I did, in fact, make these one Saturday morning after a power yoga class. The chipotle powder gave the eggs a smoky flavor with a bit of heat, the veggies added crunch and contrast, and the melty cheeses and fresh cilantro really finished it just right. I was able to eat about half the eggs, so I would guess this makes enough for two servings for small people like me, or probably is just about right to feed one larger person with a hefty appetite. I tucked the rest of my marvelous eggs into a container for later and am happy to report that they do warm up in the microwave quite nicely.
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Cheesy Chipotle Scrambled Eggs
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 - 2 servings 1x
Ingredients
- 3 eggs
- 1 teaspoon water
- 1/4 – 1/2 teaspoon powdered chipotle chiles
- Red Robin seasoning & freshly ground pepper
- About 1/2 cup shredded pepper jack cheese
- About 1/4 cup shredded smoked gouda cheese
- 1 mini sweet pepper, seeded & chopped
- 1 slice red onion, chopped
- 1 green onion, chopped
- 1/2 of a tomato, chopped
- Fresh cilantro, a few leaves chopped, a few whole for garnish.
Instructions
- In a small mixing bowl, whisk together the eggs with the water and chipotle powder until all the whites have broken down and been incorporated into the mixture. Add a good sprinkle of Red Robin Seasoning and some freshly ground black pepper and whisk a bit more.
- Stir about 1/2 of the shredded cheese into the eggs, then fold in the green onion.
- Heat a nonstick frying pan over medium heat and very lightly butter the pan (run a stick of butter quickly over the bottom). When the pan is hot, add the chopped onion and pepper and saute until the onion is soft and translucent. Pour in the egg mixture. Let sit for a couple minutes until the eggs start to set, then use a spatula to stir up the eggs from the bottom. Keep stirring those bottom eggs up to keep them from getting brown. Add the tomatoes and chopped cilantro and stir a bit more.
- When the eggs are mostly done but still wet, remove the pan from the heat briefly to sprinkle the rest of the cheeses over the eggs. Reduce heat to low, cover and let cook until the cheese is melted. (Alternately you can remove the eggs from the pan at this point, plate them and melt the cheese in the microwave.)
- Garnish with fresh cilantro leaves and enjoy! It’s even better with some whole wheat toast on the side.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This post was shared at Weekend Potluck, Mostly Homemade Monday, Munching Monday, Treasure Box Tuesday, Tuesday’s Table, Foodie Friends Friday and Hearth & Soul Bloghop.
